Duchesse di Parma

Type of recipe: Main courses

Click on the photos to enlarge

Preparation method:

Lay the slices of cured ham on a work surface, top with the Parmesan cheese and close the slices forming small balls that will be used as a filling for the slices of turkey. Now lay the slices of turkey on the work surface, place the ham and cheese balls on top and then close each slice on itself, creating a larger ball. Roll these in beaten egg and then toss in flour. Fry in seed oil until golden. When golden, place the duchesse in a saucepan and cook with the Marsala wine and fresh cream. Season with salt and pepper to taste. Serve warm with the cooking sauce.

Preparation method:

Lay the slices of cured ham on a work surface, top with the Parmesan cheese and close the slices forming small balls that will be used as a filling for the slices of turkey. Now lay the slices of turkey on the work surface, place the ham and cheese balls on top and then close each slice on itself, creating a larger ball. Roll these in beaten egg and then toss in flour. Fry in seed oil until golden. When golden, place the duchesse in a saucepan and cook with the Marsala wine and fresh cream. Season with salt and pepper to taste. Serve warm with the cooking sauce.